Coumarins content in wine: application of HPLC, fluorescence spectrometry, and chemometric approach

Abstract

In this work, high performance liquid chromatography (HPLC) and fluorescence spectrometry methods for determination of natural coumarins in Tokaj wine were developed and compared. Molecularly imprinted solid phase extraction procedure was applied for sample preparation. The separation of esculin, coumarin, herniarin, 4-methylumbelliferone, scoparone, scopoletin was performed on core-shell C18 type of stationary phase (100 9 4.6 mm, 5 lm) with a gradient elution of mobile phase containing 1% aqueous solution of acetic acid and methanol, UV-VIS (280 nm for coumarin) and fluorescence detection (Ex 320 nm, Em 450 nm for other coumarins). The HPLC method was validated in term of linearity, limit of detection, limit of quantification, precision and accuracy. Fluorescence detection offers high sensitivity with limit of detection in the ng mL -1 range. Scopoletine and 4-methylumbelliferone were identified and quantified in tested wines. Emission spectral data, synchronous fluorescence spectra of coumarins from fluorescence spectrometry and total concentrations of coumarins quantified by the HPLC method were used in the partial least squares regression. The linear regression between the concentrations predicted by the partial least squares model versus true values obtained by HPLC method confirmed good agreement between the two methods.

Role of Oak Coumarins in the Taste of Wines and Spirits: Identification, Quantitation, and Sensory Contribution through Perceptive Interactions

“…This was consistent with the results of Salagoity-Auguste et al who identified and quantitated 4-methylumbelliferone by fluorescence in French red wines, with values ranging from 0.4 to 0.8 μg/L . More recently, higher concentrations up to 180 μg/L were surprisingly found in wines from the Tokaj region . Nevertheless, in the wines of the present study, 4-methylumbelliferone was present at trace level, far below its detection threshold; therefore, it appeared to have no direct impact on the taste of wine.…”

Coumarins in Food and Methods of Their Determination

“…Data collected from both analyzes, such as coumarin concentrations in the samples as well as emission spectral data and synchronous fluorescence spectra, were then used to develop the PLS model. Comparing the model developed with the results obtained by HPLC, a good correlation is observed, which supports the above method and model for further use in the analysis of coumarins in wine [93].…”

Preliminary Phytochemical Profile and Bioactivity of Inga jinicuil Schltdl & Cham. ex G. Don

“…Similarly, Peak 8 presented characteristic bands associated with derivatives of coumaric acid [ 23 ]. On the other hand, for Peaks 12 and 18 , their UV-Vis spectra were characteristic of those reported for coumarin-type compounds [ 25 , 26 , 27 ].…”